1. Repositório Institucional - Universidade Federal de Uberlândia
  2. Faculdade de Medicina (FAMED)
  3. TCR - Ciências da Saúde
Por favor, use este identificador para citar o enlazar este ítem: https://repositorio.ufu.br/handle/123456789/24912
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Campo DCValorLengua/Idioma
dc.creatorBatista, Raíssa Aparecida Borges-
dc.creatorPrestes, Isaías Valente-
dc.date.accessioned2019-04-17T22:50:41Z-
dc.date.available2019-04-17T22:50:41Z-
dc.date.issued2019-04-12-
dc.identifier.citationBATISTA, Raíssa Aparecida Borges. PRESTES, Isaías Valente. Loss of potassium in food for patients with Chronic Kidney Disease (CKD): A systematic review. 2019. 25 f. Trabalho de Conclusão de Residência (Residência Ciências da Saúde) - Universidade Federal de Uberlândia, Uberlândia, 2019.pt_BR
dc.identifier.urihttps://repositorio.ufu.br/handle/123456789/24912-
dc.languageengpt_BR
dc.publisherUniversidade Federal de Uberlândiapt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectPotassiumpt_BR
dc.subjectCookingpt_BR
dc.subjectKidney diseasept_BR
dc.subjectEatingpt_BR
dc.titleLoss of potassium in food for patients with Chronic Kidney Disease (CKD): A systematic review.pt_BR
dc.typeTrabalho de Conclusão de Residênciapt_BR
dc.contributor.advisor-co1Japur, Camila Cremonezi-
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/5911521345348050pt_BR
dc.contributor.advisor1Pena, Geórgia das Graças-
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/4569169833604734pt_BR
dc.contributor.referee1Machado, Fernanda Ribeiro Rosa-
dc.contributor.referee2Melo, Fernanda Godoi-
dc.contributor.referee3Souza, Daniela Nogueira Prado de-
dc.creator.Latteshttp://lattes.cnpq.br/6134732110015411pt_BR
dc.description.resumoIndividuals with chronic kidney disease (CKD) usually due to their treatment need to reduce the consumption of food sources of potassium or use culinary processes to reduce potassium. However, the most effective cooking methods have not been determined in the literature. Therefore, our objective was to synthesize all information about potassium loss in the various foods studied and to evaluate the most valid culinary processes for this purpose. Nine databases were searched from April to July 2017 from May to June 2018, we included all articles that reported the amount of potassium after cooking. We included 59 articles with great food heterogeneity, methods cooking, food preparation and other characteristics in evaluations. Results showed that the water cooking with heating provides potassium reduction in most studies, and in the case of vegetables, it can be done in the microwave. And we have identified that dry heat does not seem to be a suitable method for this purpose. Therefore, this systematic review suggests that water cooking promotes a greater loss of potassium, possibly due to leaching, but it is necessary to consider the domestic applicability and that more studies are needed to standardize the research in this area.pt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.courseResidência Ciências da Saúdept_BR
dc.sizeorduration25pt_BR
dc.subject.cnpqCNPQ::CIENCIAS DA SAUDEpt_BR
dc.description.embargo2023-06-07-
Aparece en las colecciones:TCR - Ciências da Saúde

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